]]>By: Yaseminhttp://zoebakes.com/2008/07/22/toasted-almond-dacquoise/#comment-22941
Tue, 21 Jan 2014 19:46:49 +0000http://zoebakes.com/?p=690#comment-22941Hi. Zoe
I would like to ask you if we can use creme patissier as filling.
And some strawberry for exemple ?
]]>By: zoehttp://zoebakes.com/2008/07/22/toasted-almond-dacquoise/#comment-22842
Sun, 15 Dec 2013 22:37:20 +0000http://zoebakes.com/?p=690#comment-22842Hi Vincent,

It somewhat depends on how humid it is, but I would say in a dry spot you could make it a few days ahead.

Yes, I think it will be very tasty with mousse and should hold up long enough for the mousse to set.

Thanks, Zoë

]]>By: Silviahttp://zoebakes.com/2008/07/22/toasted-almond-dacquoise/#comment-19093
Sat, 29 Dec 2012 14:41:37 +0000http://zoebakes.com/?p=690#comment-19093This seems like a great recipe! Do you think it will work as the bottom of a chocolatemousse cake? I’m afraid it will get too soggy, especially since I have to keep it in the fridge a couple of hours so the mousse will set. Thanks for a very inspiring website!
]]>By: zoehttp://zoebakes.com/2008/07/22/toasted-almond-dacquoise/#comment-18848
Sun, 02 Dec 2012 04:53:44 +0000http://zoebakes.com/?p=690#comment-18848Hi Susan,

What a wonderful cake to have at her wedding! The dacquoise is most sensitive to humidity. If it is very dry where you are and you keep the dacquoise in an airtight container, it actually lasts for quite a while. I’d say a few days before it starts to loose its nice texture. Once the cake is assembled I would serve it within 24 hours, or the dacquoise will start to break down too much.

Enjoy! Zoë

]]>By: Susan Sluserhttp://zoebakes.com/2008/07/22/toasted-almond-dacquoise/#comment-18845
Sat, 01 Dec 2012 19:57:58 +0000http://zoebakes.com/?p=690#comment-18845Zoe, I need some help! I used your dacquoise recipe for a friend’s anniversary cake last summer. I baked a simple white cake, used an almond wash and put the dacquoise between the sliced cake layers and finished it off with a Swiss buttercream. It was amazing! Now her daughter wants me to make the same cake for her wedding. I have made a few wedding cakes before and have a sense of how far in advance I can make the cake and icing but I don’t know about the dacquoise. How long does it keep? Can I make it the week before? The wedding is Dec.28th and I’ll be traveling some for the holidays. I just want to make as much ahead of time as possible. Any thoughts on how long the completed cake would keep in the refrigerator? Thanks so much for your time! susan
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